Simon's Bounty of the Forest


  • Large waxy potatoes

  • Roscoff onions

  • Vegan butter

  • Red wine vinegar

  • Rape seed oil

  • Carrots

  • Kale

  • Salt

  • Pepper

  • Small new potatoes

  • Kale

  • Shimeji mushrooms

  • Enoki mushrooms

  • Fresh Thyme

  • Fresh Rosemary

  • Pumpkin seeds

  • Vegan semi glacé

  • Madeira or Marsala wine.


Non-vegan Demi-Glacé: 1 dried bay leaf 1 teaspoon dried thyme 6 to 8 fresh parsley stems 8 to 10 whole peppercorns 2 tablespoons (or 1 ounce) clarified butter. 1/2 cup chopped yellow onions 1/4 cup chopped celery 1/4 cup chopped carrots 1/4 cup all-purpose flour 5 cups low-sodium beef stock, divided Kosher salt, to taste.

Bounty of the forest method: 1. Heat oven to 180 (non-fan), half the roscoff onion, and place a. sprig of thyme and rosemary on top. Place a cube of vegan butter on top. Place in a shallow tray with red wine vinegar on the bottom and bake for approximately 1 hour. 2. Take a large waxy potato. Microwave for 10-15 until soft and hollow out the centre using a pastry cutter. Then place in the oven for 35 mins (top tray). 3. Whilst this is cooking, if using the non-vegan Demi-glacé begin cooking this and reducing on high heat. 4. Peel carrots and chop finely, season with salt pepper thyme, drizzle with rapeseed oil and cook for 25 mins. Once compete, blitz with vegan butter and adjust seasoning and water/oil to get a smooth purée. Pass through a fine strainer if needed. 5. Boil the new potato until soft, place a toothpick along the bottom and make regular thin slices through the potato until you hit the toothpick. Season with salt and pepper and bake for 10-15 mins or until crisp (Hassleback potato). 6. Take some kale, and fry in vegan butter salt, and pepper until crisp 7. With 10 minutes to go, take out the large hollowed-out potato and crisp up the edges with a blow torch. Add a block of Demi-glacé into a separate pan and add Madeira, begin to reduce. 8. Begin frying the mushrooms in a separate pan gently in vegan butter for 2-3 mins. Season with a small amount of salt and pepper. 9. Place the hollowed-out potato on the plate, and fill it with carrot purée, kale, and a mix of mushrooms as shown in the image. 10. Take out halved Roscoff onion from the oven and place on the plate with the skin removed 11. Take out the hassle back potato and place it on the plate. 12. By this time, the sauce should be reduced to a thickened consistency and can be spread across the plate.

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